Best Scungilli Salad

Ingredients

• 16 ounces scungilli, sliced and cooked (can use canned)
• 2 stalks celery, chopped
• 1/2 cup red onion, chopped
• 2 tablespoons chopped Italian parsley or flat leaf parsley (not curly!)
• 8 ounces sliced and pitted black olives (drained)
• 2 tablespoons of your best olive oil
• 1 lemon, juice of, and strained
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• red pepper flakes (optional)
• 1 garlic clove, chopped finely

Directions

1. 1

   OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time).

2. 2

   Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.

3. 3

   Refrigerate for 30 minutes to let the flavors meld and enjoy!